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1) Dunggeul-sseolgi, Cutting into Rounds This is a method for cutting cucumbers, carrots, lotus roots, and zucchini into the desired thickness. With this method, it is possible to control the thickness of the ingredients to suit the cooking method. It is generally used when cooking soup, braising or marinating. 2) Bandal-sseolgi, Cutting into Half-moon Shapes This is a method for cutting Korean radishes, potatoes, carrots and zucchini into half-moon shapes after halving the ingredients lengthwise. 3) Eunhaengip-sseolgi, Cutting into Gingko Leaf Shapes This is a method for cutting potatoes, carrots, and Korean radishes into gingko leaf shapes with the desired thickness after cutting the ingredients crisscross lengthwise. This method is generally used when cooking stew or braising. 4) Yalpak-sseolgi, Slicing Thinly This is a method for slicing thinly into the desired thickness after cutting the ingredients into the desired length. This method is generally used for fried food or mixed salads.  5) Eoseut-sseolgi, Cutting Diagonally This is a method for slicing thin and long ingredients such as cucumbers, carrots and green onions diagonally into the desired thickness. This method is generally used for frying or stews. 6) Golpae-sseolgi, Cutting into Dominos This is a method for cutting cylindrical ingredients such as Korean radishes or carrots into domino shapes after cutting them into the desired length then trimming the edges into squares. 7) Nabak-sseolgi, Cutting and Slicing into Thin Dominos This is a method, similar to golpae-sseolgi, for cutting cylindrical ingredients such as Korean radishes or carrots into thin domino shapes after cutting them into the desired length then trimming the edges into squares. 8) Kkakduk-sseolgi, Cutting into Cubes This is a method for cutting Korean radishes or potatoes into cubes (about 2 cm per side). This method is generally used to make kkakduki kimchi, stews or braised dishes.  9) Chae-sseolgi, Cutting into Matchsticks This is a method for cutting Korean radishes, potatoes, cucumbers and zucchini on the diagonal into thin matchsticks. This method is generally used to make saengchae (salad), gujeolpan, or mu-chae. 10) Dajeo-sseolgi, Mincing This is a method for mincing ingredients into small pieces. This method is generally used to make green onion or garlic seasoning sauce. It is best when the ingredients are minced into uniform pieces. 11) Makdae-sseolgi, Cutting into Sticks This is a method for cutting Korean radishes or cucumbers into sticks of the desired length. This method is usually adopted to make sanjeok (skewers) or sukjanggwa (Korean cookies). 12) Magu-sseolgi, Chopping This is a method for cutting relatively thin and long ingredients such as cucumbers or carrots by turning them to create bite-sized pieces. This method is generally used to make braised vegetables.  13) Kkaka-sseolgi, Cutting with Peeling This is a method for cutting ingredients such as burdock roots by turning them into thin slices. The end part of the knife is used as when trimming a pencil. 14) Doryeonaeeo-sseolgi, Cutting and Trimming This is a method for cutting potatoes or carrots with angles then trimming them to round the edges. This method is generally used for boiling or braising for a long time because the ingredients do not lose their shape. 15) Dolyeo-kkakgi, Circular Cutting This is a method for cutting cucumbers and other ingredients into 5-cm long pieces then peeling the flesh thinly while turning. 16) Solbangul-sseolgi, Cutting into Pinecone Shapes This is a method for cutting squid into big pieces. Use the knife to make diagonal slits on the squid flesh and make cross-hatched slits in the other direction. Blanch the squid in boiling water to create a pinecone shape.  |
